Pierce potatoes several times with a fork. Bake at 425 degrees F for 45 minutes to 1 hour or until done. Cool to touch.
Cut a thin slice from the top of each potato. Carefully scoop out pulp, leaving shells intact. Set shells aside.
Combine potato pulp, sour cream, cheese, margarine, milk, onion powder and pepper in a large mixing bowl. Beat with an electric mixer until smooth. Stir in surimi seafood. Spoon mixture into potato shells. Sprinkle with paprika. Bake at 450 degrees F for 15 minutes or until heated though.
